Directions

Place cream cheese in 4-qt. Stainless Steel Mixing Bowl; whisk until smooth using Stainless Whisk. Whisk in eggs, four at a time until combined. Stir in zucchini, artichokes, 2 tbsp basil, garlic, salt and pepper.

Pour egg mixture into baker. Bake 25-30 minutes or until egg mixture is set in center. Remove from oven; sprinkle with cheese and remaining 2 tbsp basil. Cut frittata into 8 squares. Serve with Roasted Red Pepper Sauce, if desired.